February 11Feb 11 Also read the name of the dish, "Takeout-Style Kung Pao Chicken," not "Gong Bao Ji Ding." Kenji is fucking nails. Here's the other: https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe
February 11Feb 11 Popular Post Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce.Mise:Final outcome:Was really good.
February 12Feb 12 Wife had a craving for Benihana and I wasn’t about to drive to Houston, so here it is…Did the veggies up in black truffle butter, but the real winner was the mustard sauce… that stuff fucks!
February 12Feb 12 9 hours ago, Masshole Horn said: I used Kenji’s marinade and Fuschia’s sauce Tell me about Fuschia Dunlop. She’s got several cookbooks, where should I start? Looks like she got a Jame Beard Award for “Every Grain of Rice…” so maybe there? Do you have a fave should start with?
February 12Feb 12 Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce.Mise:Final outcome:Was really good. Fuuuuuuuuuuuck. That’s one of our fave dishes - if it’s in a menu, the wife orders it. And I eat half of it.
February 12Feb 12 On 1/22/2025 at 9:58 AM, MalibuSheriff said: I’m a long way from the Frio and Medina valleys these days but recently had a craving for southwest Texas-style pepper steak. Poor pic but damn was it good. This dish needs more love: https://texashighways.com/food-drink/what-the-heck-is-pepper-steak/ On 2/3/2025 at 5:40 PM, mchookem said: never had it but i'll be making it this month 😛 yep! 😊 jalapeños, subbed fresnos for serranos, a little extra cheese and avocado on top. it's <10 degrees outside lol, so cooked it on my cast iron comal which gave it a nice little crispy bottom!
February 12Feb 12 2 hours ago, Party_Taco said: Wife had a craving for Benihana and I wasn’t about to drive to Houston, so here it is… Did the veggies up in black truffle butter, but the real winner was the mustard sauce… that stuff fucks! Where’s the onion volcano?
February 12Feb 12 On 2/10/2025 at 8:51 PM, WhatTheBuck said: “Trade out most of the dried chiles for diced bell peppers and celery, use white vinegar in place of the dark Chinkiang vinegar, and you're basically there.” I’m supposed to take this author seriously? Ignoring Kenji is usually a mistake.
February 12Feb 12 9 hours ago, Ramblyn said: Tell me about Fuschia Dunlop. She’s got several cookbooks, where should I start? Looks like she got a Jame Beard Award for “Every Grain of Rice…” so maybe there? Do you have a fave should start with? I have "The Food of Sichuan" which I have really enjoyed. Online reviews indicate "Every Grain" is a more general Chinese book. I'm confident that either book is a winner.
February 13Feb 13 On 2/8/2025 at 9:11 AM, Masshole Horn said: Tell me more about the salad. I think you mean salet.
February 13Feb 13 You can also grab this cook book for wok cooking… the recipe above and the one in this cookbook will definitely increase your chances of getting laid. Bonus points in this book for how to prepare the meat to be velvety soft and tender. This guy will totally up your wok game to surly top 1%. Yep. The techniques with proteins are amazing. Just do what the book says.
February 16Feb 16 Horrible pic. Delicious meal. Going into the rotation for sure. Used this recipe: https://shutterandmint.com/dutch-oven-chicken-thighs/ The key is to add white wine vinegar for added zip. Was not in the recipe.
February 19Feb 19 7 hours ago, speed817 said: Mapo tofu I need to make this again. Everybody raves about it and when I made it I thought it was meh. There’s a high likelihood I subbed something important because I was too lazy to go to the grocery store that had what I needed.
February 19Feb 19 9 hours ago, Tonesky said: Mad Dog and Beans no. 7 - “Austin’s Favorite” Nice. Next do #4 Porky's Demise. Edited February 19Feb 19 by dcbc
February 19Feb 19 On 2/11/2025 at 12:02 PM, Masshole Horn said: Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce. Mise: Final outcome: Was really good. this looks great... hint hint hint...
February 21Feb 21 On 2/19/2025 at 7:14 AM, dcbc said: Nice. Next do #4 Porky's Demise. Why do they call you meat?
February 22Feb 22 My god, that boy is deformed! Tried our hand at replicating LJS batter for both fish and chicken, crust was close but flavor was missing a bit. She’s found about a dozen copycat recipes we’ll try in the future…
February 22Feb 22 Anyone have a kickass gumbo recipe they’d be willing to share?Well, first you make a roux…
February 22Feb 22 Anyone have a kickass gumbo recipe they’d be willing to share?We have a pretty good thread on it around here. But don’t overthink it.Dark roux. Add trinity and garlic. Add REAL stock (seafood, chicken, turkey, etc.)Add your meat/seafood at appropriate times (shrimp cook fast, if adding chicken, a pro tip is to smoke it first, add sausage earlier so it flavors the dish more). Add okra if you want, file if you want. Add a little soy sauce or fish sauce to level up? Maybe save that trick for later. Add a can of tomatoes and green Chiles? If you want to, sure.Serve over rice. Add a scoop of potato salad if you’re feeling it. Top with some chopped green onion, a splash or 20 of your favorite Louisiana hot sauce (Crystal for me, a NOLA favorite). Eat, maybe with some crusty French bread. But know that it’s better the next day.
February 22Feb 22 Ingredients:3/4 cup oil1 cup flour1# smoked sausage; in 1/4” rounds3 chicken thighs, diced into 1/2” squares2 anchovy fillets 2 Onions diced1 green bell beeper diced3 stalks celery diced 5 cloves garlic minced2 quarts homemade stock1/2 pound okra fresh or frozen cut into 1/2” slicesThyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenneFilé PowderCooked RiceGreen onionsSteps:1. Make a roux as dark as you like 2. In a Dutch oven, brown sausage and render out some fat. Remove when brown.3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary. 5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour.6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste. 7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred.
February 22Feb 22 Yeah, I forgot the herbs. Fresh thyme and some bay leaves are helpful. Cajun seasoning for your “add salt” needs, but I’ve usually used a good amount on my chicken and/or in my stock, so don’t need to add much.Masshole’s recipe is pretty good (I’ve never used anchovies in my gumbo, though).
February 22Feb 22 Thanks gents. This is what I need. It’s been 15 fucking degrees in New York for 2 months, and my body and soul are in need of something close to home
February 22Feb 22 Thanks gents. This is what I need. It’s been 15 fucking degrees in New York for 2 months, and my body and soul are in need of something close to home I was literally thinking “when can I smoke some chicken thighs or quarters for gumbo?” The last coupla days. Cover with Cajun seasoning, smoke. Let them cool, then pull the meat off, put it in the fridge. Take the skin (with all that good seasoning and smoke) and bones, cook them down to make your stock. Fridge. Then make your gumbo any time the next few days.
February 22Feb 22 Yeah, I forgot the herbs. Fresh thyme and some bay leaves are helpful. Cajun seasoning for your “add salt” needs, but I’ve usually used a good amount on my chicken and/or in my stock, so don’t need to add much.Masshole’s recipe is pretty good (I’ve never used anchovies in my gumbo, though).Anchovies are soy or fish sauce substitutes. A way to pump up the umami. My recent batch was the first time I used them. I don’t know if it was the kickass stock, anchovies, crispy chicken skin or the combo of all of them, but the last batch I posted in the gumbo thread was up there with the best I’ve ever had.
February 22Feb 22 Anchovies play the role of soy or fish sauce, an additional savory kick. Brisket and Massholes are good. For chicken and sausage, I like to buy a grocery rotisserie bird and use the carcass to make stock and the meat for the gumbo. Gumbo is one of those things you fiddle with and see what you like and what you want that day. Okra in or out? How much spice in the gumbo and how much to add with hot sauce? Smoked chicken or pan-seared. Can of beer or just stock? The roux, trinity, and good stock are the base you launch from.
February 22Feb 22 I cook, freeze and vacuum seal meals / food. huge time saver and it's easier to cook bigger amounts vs meals for just me. my last pot of beans, i crushed every frozen pack in under a month. so here we go .... half a bag of 15 bean and half a bag of pinto beans. spices - bolner's pinto bean seasoning, garlic powder, onion powder, chili powder. two packs of sazón and two tomato chicken bullion cubes. salt and pepper. all is season to your taste 1 can of rotel and 1 can chicken broth. add water two packs of pork salt. one is enough but i found two good meaty packs. diced up i usually add a tub of heb hot pico and a chopped onion but forgot to grab both
February 22Feb 22 Wife freezes and VS soups and such in mason jars to have whenever the mood to not cook hits.
February 22Feb 22 38 minutes ago, Underdog said: Wife freezes and VS soups and such in mason jars to have whenever the mood to not cook hits. i freeze in a glad square container. pop it out and vacuum seal. it'll heat up in 8 mins and taste great
February 23Feb 23 4 hours ago, tx 3 putt said: I cook, freeze and vacuum seal meals / food. huge time saver and it's easier to cook bigger amounts vs meals for just me. my last pot of beans, i crushed every frozen pack in under a month. so here we go .... half a bag of 15 bean and half a bag of pinto beans. spices - bolner's pinto bean seasoning, garlic powder, onion powder, chili powder. two packs of sazón and two tomato chicken bullion cubes. salt and pepper. all is season to your taste 1 can of rotel and 1 can chicken broth. add water two packs of pork salt. one is enough but i found two good meaty packs. diced up i usually add a tub of heb hot pico and a chopped onion but forgot to grab both
February 23Feb 23 47 minutes ago, Masshole Horn said: Gonna need a recipe or link on this one. It’s based on an Epicurious recipe with some variations, and since I have a subscription I can’t post a link, so here it is. Simmer a 4.25 lb bone in pork shoulder in 10 cups of water with 20 cloves of garlic, one bunch mint and one bunch cilantro both tied, 1 tsp oregano, 1 tsp salt, and one white onion quartered for at least 2 hours. When pork shoulder is done, transfer to a cutting board, and strain broth into a bowl or small pot. Discard mint and cilantro. Put cooked garlic and onion into a blender, with 1.5 cups of the broth, and puree, put puree back into the pot with the rest of the broth and pork cut into bite-sized pieces. Make a chili paste from 8-10 Anaheim chiles and 3-4 ancho chiles reconstituted in 2.5 cups of simmering water until softened. Put chiles in a blender, with 6 cloves of garlic, one whole clove, and 3/4 tsp of salt, and puree. Heat 2 tbs of canola oil in a cast iron skillet, and once shimmering add chile mix (it will splatter, so wear an apron and be prepared for some cleanup) and simmer for about 5 minutes, stirring occasionally. Then pour chile mix into pot. Add about 30 oz of drained and rinsed hominy and simmer for at least 5 minutes or longer if you want to reduce to a thicker mixture. You can sit on the stove on low to medium low until ready for dinner. Serve with what you like. Traditional fixins include chopped white onion, queso fresco, cilantro, avocado, tortilla strips, sliced radish, and red pepper flakes. Never made pozole before, and wife and kids loved it.
February 23Feb 23 23 hours ago, Brisketexan said: We have a pretty good thread on it around here. But don’t overthink it. Dark roux. Add trinity and garlic. Add REAL stock (seafood, chicken, turkey, etc.) Add your meat/seafood at appropriate times (shrimp cook fast, if adding chicken, a pro tip is to smoke it first, add sausage earlier so it flavors the dish more). Add okra if you want, file if you want. Add a little soy sauce or fish sauce to level up? Maybe save that trick for later. Add a can of tomatoes and green Chiles? If you want to, sure. Serve over rice. Add a scoop of potato salad if you’re feeling it. Top with some chopped green onion, a splash or 20 of your favorite Louisiana hot sauce (Crystal for me, a NOLA favorite). Eat, maybe with some crusty French bread. But know that it’s better the next day. 23 hours ago, Masshole Horn said: Ingredients: 3/4 cup oil 1 cup flour 1# smoked sausage; in 1/4” rounds 3 chicken thighs, diced into 1/2” squares 2 anchovy fillets 2 Onions diced 1 green bell beeper diced 3 stalks celery diced 5 cloves garlic minced 2 quarts homemade stock 1/2 pound okra fresh or frozen cut into 1/2” slices Thyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenne Filé Powder Cooked Rice Green onions Steps: 1. Make a roux as dark as you like 2. In a Dutch oven, brown sausage and render out some fat. Remove when brown. 3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown 4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary. 5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour. 6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste. 7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred. This really hit the spot, thanks guys
February 23Feb 23 Good looking pozole. Wife makes it 4-5 times a year and I have it at our rotation of Mexican restaurants at least once a month. I like it even more than gumbo.
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